KPOT KOREAN BBQ & HOT POT

Name: KPOT KOREAN BBQ & HOT POT
Address: 8255 W FLAGLER ST, MIAMI, FL, 33144, US
Rating: 69.8

8255 W FLAGLER ST, MIAMI, FL 33144

License #2338668

69.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

KPOT KOREAN BBQ & HOT POT in MIAMI currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, DBPR recorded 20 total findings; InspectFL has detailed violation rows for 14 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 6, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (99F - Cold Holding) at room temperature on shelves across cook line. As per manager for less than an hour.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed white sugar bin next to ice machine.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar ice bin.
[14-69-4] Observed Ice buildup at vents in walk-in freezer. Observed at reach in freezer near buffet line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at prep table across triple sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored over tofu,cut lettuce at shelves across cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed slice peaches at shelves near the ice machine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored with raw pork at reach in freezer across cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed manager touched multiple soiled surfaces with gloves on and then proceeded to engage in food preparation. Coach manager
[31B-03-4] No soap provided at handwash sink. Observed at handwash sink next to soda dispenser in the kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers above the triple sink .

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse